Concepedia

Beatriz Sousa de Almeida

BS

Statistics

Publications

2

Citations

87

H-Index

2

Active since

2019

Affiliations

Universidade Federal do Paraná(Current)

Beatriz Sousa de Almeida is an author at Universidade Federal do Paraná specializing in food fermentation, food chemistry, and bioenergy.

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Publications per year

2019–2019

2

Publications

2

Influence of temperature and of starter culture on biochemical characteristics and the aromatic compounds evolution on type II sourdough and wheat bread

Francieli Begnini Siepmann, Beatriz Sousa de Almeida, Nina Waszczynskyj et al. · LWT · 2019 · 63 citations

, , +6

Brazilian sourdough: microbiological, structural, and technological evolution

Francieli Begnini Siepmann, Beatriz Sousa de Almeida, Valery Ripari et al. · European Food Research and Technology · 2019 · 24 citations

, , +4

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